Today I’m guest blogging about dining with food sensitivities at EATS, the food blog for our big newspaper – The Dallas Morning News. To my knowledge, this is the first time this particular topic has been addressed on EATS so it’s an exciting moment for me. I’ve talked to a couple local GF restaurant owners in hopes that they’ll chime in. My overall goal is to raise awareness for those of us that have non-negotiable food requirements due to health. If you have a minute, please stop in and comment. The post goes up at 9 a.m. CST and, throughout the day the editor adds other posts. Look in the left hand side bar for a post entitled “Out of the Loop: Dining with Food Sensitivities.”
And now…on to something yummy!
Ice cream, sorbet, gelato, granite, ice…I love them all. You might call them my big weakness. There is something about frozen desserts that can absolutely bring me to my knees. Maybe it’s because I feel like I’m eating something bad for me, or maybe it’s because I love how the creamy, cold dessert melts in my mouth. Regardless, there is nothing as good as frozen desserts.
I can’t pass up all of the fresh, ripe watermelon at the markets now. I always end up with way more than I can eat. My first thought was to make into a frozen dessert, of course!
Traditionally granita is served as little ice flakes, almost the texture of large snowflakes. Stirring the mixture with a fork keeps the ice crystals broken up and from freezing in a hard layer. You can most certainly serve it like this. I prefer a smooth texture, which is why I pop it right into the food processor. This takes a little patience and faith the first time you try it, but keep the food processor running and scrape down as needed. You’ll end up with a smooth, creamy granita. Technically speaking, it’s no longer a granita. I don’t care. I like it better this way.
No ice cream freezer needed for this frozen treat. Best of all, it’s gluten-free, sugar-free, AND dairy-free. If you want another way to use some of your watermelon, stop by One Frugal Foodie for a Sweet Strawberry-Watermelon Soul Smoothie.
This post is part of What’s For Dinner Wednesday at Gluten-Free Homemake and Real Food Wednesday hosted this week by Kelly the Kitchen Kop.
Ingredients
- 1 (3) pound watermelon, preferably seedless
- 1 package unflavored gelatin
- 1 teaspoon cold water
- 3 tablespoon boiling water
- juice from one lime
- 2 tablespoons agave nectar
- 1/8 teaspoon salt
Instructions
- Remove rind from watermelon. If using a seeded watermelon, remove seeds.
- Soften gelatin in 1 teaspoon cold water. Set a kettle of water to boil and then add 3 tablespoons of boiling water to softened gelatin. Stir until dissolved. Let cool but do not let harden. It is best to dissolve the gelatin after peeling and chopping watermelon to prevent hardening.
- Chop and puree watermelon. Puree should be about 3 cups. If there are still seeds in your watermelon, run the watermelon pulp through the large disk of a food mill. Whisk gelatin, lemon, agave, and salt into watermelon pulp. Put in a covered container and freeze, stirring every hour with a fork. This will create large ice crystals. Depending on the temperature of your freezer, this should take between 4 and 5 hours.
- Take granita out of freezer 10 minutes and let it set on the counter to soften slightly. Place in the bowl of a food processor fitted with a steel blade and process until smooth. Serve immediately, or put in the freezer for up to 20 minutes before serving. Any longer will make the granita too hard.
Bowl of Soul Gal
posted on July 6, 2009 at 5:18 pm
Hi again – I wrote up a quick blog post about you and your article in the paper today, asking others to join in. Hope that's okay!
Talk soon -
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Amy Green
posted on July 6, 2009 at 5:50 pm
Hi Aimee – Thank you so much! Wow. I think that if we work together in the right way we can really make a change in how people view us and how we're handled. I hope that your story helps raise awareness and helps others avoid the same problems. Yes, let's talk soon.
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Jen
posted on July 6, 2009 at 11:54 pm
Amy, great article!!! I read it and made a comment. Great writing and I'm sorry you had some negative comments. I guess that's why we write blogs and articles so that maybe others will be educated.
That granita looks so yummy. Patience? Not sure I possess such a thing to make it.
I just thought about something: How do you handle eating at friends' houses? I find that to be one of my biggest challenges, next to restaurants. Unless a friend is going to completely research and change everything for you, and some of my friends have, they usually just feel put out and annoyed with my questions about what is being served. Just thought I'd ask you. Your article really got me thinking!
Thanks!
[Reply]
Amy Green
posted on July 7, 2009 at 8:50 am
Hi Jen!
Thanks for posting on the news blog. I think the negative comments actually helped the conversation along…people are entitled to their opinion. I would, though, like them to have to eat like me for just one day. I don't think they could do it. Or better yet, I'd love to serve them some of my cakes and watch them devour every last crumb.
It's so good you can't tell the difference.
Eating at friends' houses…ugh. It's so hard. I think we don't get invited too often because I'm so hard to cook for. Or at least they think I am. We went to a dinner party in January and I ate plain chicken, raw spinach, and for dessert – an orange. I came home and ate again.
I have had friends and family go out of their way to make food I can eat and when it happens I am always so grateful.
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Linda
posted on July 8, 2009 at 12:26 pm
This sounds like something I would love. Like you, I enjoy frozen treats, and watermelon is a favorite flavor. Thanks for the recipe!
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jacobithegreat
posted on July 9, 2009 at 9:41 am
I bought a watermelon just to try this!
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Amy Green
posted on July 9, 2009 at 2:06 pm
Let me know how your granita turns out!
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Gina
posted on July 9, 2009 at 10:13 pm
I've never had watermelon granita before – it sounds delicious! Thanks for the recipe!
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gfe--gluten free easily
posted on July 13, 2009 at 9:51 pm
Boy, does that look refreshing and beautiful! I want to try it, please.
For me, frozen treats were a big part of family time. We used to have them almost daily as our dessert or special treat. So they represent comfort foods to me.
Will go check out your article.
Shirley
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allergymama
posted on July 31, 2009 at 12:58 pm
I know it adds a bit of fat, but if you add just a touch of oil to the mix, it keeps it from freezing too hard. That way, you can freeze as long as needed after you blend it smooth! I like low maintenance.
Thanks for a great recipe!
[Reply]
Amy Reply:
July 31st, 2009 at 1:59 pm
Who cares about a little bit of fat??? That is a great idea!!
I’ve learned over time that fat is nothing to be afraid of, only something to balance.
I love that tip!!
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